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Post by rizzuto on May 8, 2022 19:29:59 GMT -5
Okay, Yankee fans! It's time to choose, and some of you may have different preferences depending upon the cut. I also realize that some shall opt to utilize fractions as well. Lastly, I have a feeling that Inger may not be represented within the range provided.  Today’s was an unfortunate 5.6 or so. No more butterfly for me on steak… The only time to get it done is if the cut of meat is really, really thick and someone wants it medium well or above. Sarah used to get her filets butterflied. It may just have been poor execution on the part of the kitchen. |
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Post by rizzuto on May 8, 2022 20:00:32 GMT -5
When I was younger, medium-rare was my standard order for any steak. Over the years, I've found myself ordering medium more often. When I worked at Western Sizzlin' in college, there was a regular who ordered his steak extra-rare. I remember asking Edmund - the guy cooking the steaks - what that meant. He said, "I'll show you," and preceded to throw a steak on the griddle, season the top side, turn it over, season the other side and plate it. In the time it took you to read that sentence the steak was done. It could not have been more than five to ten seconds on each side. The customer always stopped by the kitchen on his way out to thank Edmund for preparing his steak exactly how he liked it.
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Post by inger on May 8, 2022 22:46:38 GMT -5
Today’s was an unfortunate 5.6 or so. No more butterfly for me on steak… The only time to get it done is if the cut of meat is really, really thick and someone wants it medium well or above. Sarah used to get her filets butterflied. It may just have been poor execution on the part of the kitchen. I see it as just that. The steak was not thick enough to butterfly. I would say they were challenged to do it. The server suggested that she likes her steaks well done and gets hers butterflied to avoid charring. She must get a different cut that way. In fact, I ordered only a 6 oz. Because I got the surf and turf. It as TBA very big steak, even sliced… |
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Post by desousa on May 9, 2022 5:47:02 GMT -5
Okay, Yankee fans! It's time to choose, and some of you may have different preferences depending upon the cut. I also realize that some shall opt to utilize fractions as well. Lastly, I have a feeling that Inger may not be represented within the range provided. Two looks good, but 3 will do too depending on the cut of meat. I once ran a steakhouse in the 80's and bartended at a Texas Roadhouse around 2003. TR actually had pretty decent food, but working there was awful because of an archaic computer system and an insufferable Miami Hurricane fan as a manager. When I saw that Inger had a filet butterflied, I cringed a little. That is not an easy piece of meat to cook that way, but it does get the red out. Not enough fat. Give me a ribeye or porterhouse any day. Add a loaded bake potato and a side salad drenched in hot bacon dressing. It's 6:45 in the morning and those marinating pork ribs I have in the fridge are calling my name. |
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Post by Renfield on May 9, 2022 9:25:05 GMT -5
Okay, Yankee fans! It's time to choose, and some of you may have different preferences depending upon the cut. I also realize that some shall opt to utilize fractions as well. Lastly, I have a feeling that Inger may not be represented within the range provided. #2 is my preference, but if it tends toward #1 a bit and moos a bit, I'm okay with that, too. Hamburger I want medium. |
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Post by pippsheadache on May 9, 2022 11:55:58 GMT -5
Okay, Yankee fans! It's time to choose, and some of you may have different preferences depending upon the cut. I also realize that some shall opt to utilize fractions as well. Lastly, I have a feeling that Inger may not be represented within the range provided. Hey mates, it was a very busy weekend so I am just now catching up and needed to address this vital subject first. Along the lines of what Rizz said, I do find myself going a bit less rare as the years fly by. Fifty years ago I would have been a solid one, but at this point I am probably at 3 or even 3.1415926 -- okay, that's pi, and dessert will have to wait. I guess the digestive system needs more time to process the blood-red these days. In the proper hands, almost any cut of steak from flank on up can work -- the cut of beef used in most Beef Bourguignon will never be used to make Wagyu -- but rib eye is my general go-to. Although T-bone looks and sounds the coolest to order. The steak used in cartoons. |
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Post by domeplease on May 11, 2022 15:48:36 GMT -5
Okay, Yankee fans! It's time to choose, and some of you may have different preferences depending upon the cut. I also realize that some shall opt to utilize fractions as well. Lastly, I have a feeling that Inger may not be represented within the range provided. #2 is my preference, but if it tends toward #1 a bit and moos a bit, I'm okay with that, too. Hamburger I want medium. I would do #2 for sure and might even do #1...go figure!!!
23 of the world's best sandwiches.
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Post by inger on May 11, 2022 17:53:22 GMT -5
#2 is my preference, but if it tends toward #1 a bit and moos a bit, I'm okay with that, too. Hamburger I want medium. I would do #2 for sure and might even do #1...go figure!!!
23 of the world's best sandwiches.
I thought you might just take a bite off as a bull passes by you, Dome! 😂 |
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Post by pippsheadache on May 30, 2022 13:34:00 GMT -5
It's probably self-indulgent to talk about French cuisine while I'm lollygagging over here, but I can't contribute much to the baseball threads, so I'll get my two centimes in here.
This visit has only confirmed my belief that it is nearly impossible to get bad food in France. Even at rest areas off of their Autoroutes, equivalent to our Interstates, you can buy fine wines and cheeses and get elegant pastries and freshly-made hot meals. Well-made food is a passion for them, and Mrs. Pipps and I are doing our small part to promote international harmony by consuming it.
Rizz and I were discussing Maille mustard awhile back. We had the chance to see the Mother Shop in Dijon -- there are hundreds of varieties, far beyond anything they export, and mostly much spicier than what we get in the US.
Of course we've been doing almost daily wine tastings -- the wine villages of Burgundy like Pommard and Meursault and Nuits-Saint-Georges and Vosne-Romanée,to throw out just a few names that are in your local wine shop -- are picture-perfect and most are small family-run vineyards that have been in the same family for five or six generations. The man or woman pouring your wine is often the great-great-great grandchild of the founder. Uniformly congenial and happy to address your stupidest questions.
We drove across country to Bordeaux and have set up our base of operations here for awhile. A very different approach to wine and the home to the kind of massive chateaux that you don't see much of in Burgundy. To throw in a Yankee connection, one of the places we are visiting tomorrow is Chateau Taillon in the Medoc area of Bordeaux where some of the world's most prestigious wines are produced. I'll try to find out if they know anything about Cousin Jamieson.
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Post by kaybli on May 30, 2022 13:51:44 GMT -5
It's probably self-indulgent to talk about French cuisine while I'm lollygagging over here, but I can't contribute much to the baseball threads, so I'll get my two centimes in here. This visit has only confirmed my belief that it is nearly impossible to get bad food in France. Even at rest areas off of their Autoroutes, equivalent to our Interstates, you can buy fine wines and cheeses and get elegant pastries and freshly-made hot meals. Well-made food is a passion for them, and Mrs. Pipps and I are doing our small part to promote international harmony by consuming it. Rizz and I were discussing Maille mustard awhile back. We had the chance to see the Mother Shop in Dijon -- there are hundreds of varieties, far beyond anything they export, and mostly much spicier than what we get in the US. Of course we've been doing almost daily wine tastings -- the wine villages of Burgundy like Pommard and Meursault and Nuits-Saint-Georges and Vosne-Romanée,to throw out just a few names that are in your local wine shop -- are picture-perfect and most are small family-run vineyards that have been in the same family for five or six generations. The man or woman pouring your wine is often the great-great-great grandchild of the founder. Uniformly congenial and happy to address your stupidest questions. We drove across country to Bordeaux and have set up our base of operations here for awhile. A very different approach to wine and the home to the kind of massive chateaux that you don't see much of in Burgundy. To throw in a Yankee connection, one of the places we are visiting tomorrow is Chateau Taillon in the Medoc area of Bordeaux where some of the world's most prestigious wines are produced. I'll try to find out if they know anything about Cousin Jamieson. I'm so glad you're having a good time in France pipps! Jealous of all that wonderful food! I'll post the pictures when I receive them! |
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Post by kaybli on May 30, 2022 14:21:09 GMT -5
Pictures from France curated by pipps!
The original Maille mustard shop in Dijon, there since the mid 18th century
Garcon! What are these snails doing on my plate? And at these prices! Actually escargot is a Burgundy specialty and where it originated.
Beef Bourgignon in Burgundy! They go heavier on the wine than we do. This was actually peasant food, using a tougher cut of beef and making it palatable with wine and lots of vegetables.
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Post by rizzuto on May 30, 2022 14:41:16 GMT -5
I cannot believe they've been misspelling mustard since 1723. Also, those escargot shells are empty! What a beautiful dish of Beef Bourgignon! Of course, in Louisiana, we are experts in peasant food, using those cheaper cuts of meat, cooking low and slow with root vegetables, and inevitably served over white rice.
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Post by desousa on May 30, 2022 14:49:23 GMT -5
I can't be more jealous of another human being than I am of pipps right now. French is my favorite cuisine. If I was going to be executed, my last meal would be snails, sweetbreads, frites, a bottle of Bordeaux and after dinner brandy. Pipps, you're living large my friend.
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Post by inger on May 30, 2022 17:10:04 GMT -5
I can't be more jealous of another human being than I am of pipps right now. French is my favorite cuisine. If I was going to be executed, my last meal would be snails, sweetbreads, frites, a bottle of Bordeaux and after dinner brandy. Pipps, you're living large my friend. If I ate that food, it might BE my execution… |
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Post by desousa on May 30, 2022 17:43:24 GMT -5
I can't be more jealous of another human being than I am of pipps right now. French is my favorite cuisine. If I was going to be executed, my last meal would be snails, sweetbreads, frites, a bottle of Bordeaux and after dinner brandy. Pipps, you're living large my friend. If I ate that food, it might BE my execution…  |
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